This Chocolate Raspberry Cake is a decadent and rich chocolaty cake, with a classic combination that everybody loves. Moist chocolate cake filled with raspberries and chocolate ganache, frosted with whipped ganache and decorated with fresh raspberries and chocolate shards. It tastes even better than it looks, a true delight for chocolate lovers.

Chocolate Raspberry Cake with fresh raspberries

This Chocolate Raspberry Cake is really easy to prepare though it may seem it has a lot of steps. Just take each  at a time and everything will work wonderfully. This cake needs no gelatin, not too much sugar, no cornstarch and is simply divine. Hope you will try it out. Enjoy!

Chocolate Raspberry Cake Slice

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Chocolate Raspberry Cake

Chocolate Raspberry Cake

5 from 1 vote
This Chocolate Raspberry Cake is a decadent, rich chocolaty cake, with a classic combination that everybody love. Moist chocolate cake filled with raspberries and chocolate ganache, frosted in whipped ganache and decorated with fresh raspberries and chocolate shards. It tastes even better than it looks, a perfect cake for chocolate lovers indeed.
Servings 12 servings
Prep Time 1 hr
Cook Time 30 mins
Total Time 1 hr 30 mins

Ingredients
  

Chocolate Cake

  • 1 ¾ cup (220g) all-purpose flour
  • 1/2 cup (60g) unsweetened cocoa powder
  • 1 tsp (5g) salt
  • 2 tsp (8g) baking powder
  • 1/2 cup (113g) unsalted butter , soft
  • 1 cup (200g) sugar
  • 5 eggs
  • 1 ½ tsp (7g) vanilla extract
  • 1 cup (240g) sour cream
  • 5 oz (140g) semisweet chocolate , melted

Raspberry Filling

  • 14 oz (400g) fresh or frozen raspberries
  • 1/2 cup (100g) sugar
  • 2 tbsp (30ml) lemon juice

Extra raspberries for filling

  • 3.5 oz (100g) fresh raspberries

Chocolate Ganache for Filling

  • 5.5 oz (160g) semisweet chocolate , chopped
  • 2/3 cup 2/3 cup (160g) whipping cream

Whipped Ganache

  • 7 oz (200g) semisweet chocolate
  • 7 oz (200g) whipping cream

Chocolate Shards

  • 3.5 oz (100g) semisweet chocolate
  • 1 oz (30g) semisweet chocolate , small pieces

For decorating

  • fresh raspberries
  • powdered sugar , for dusting

Instructions
 

  • Prepare chocolate cake layers. Preheat the oven to 350°F (180C). Grease two 8 inch (20cm) pans and line the bottom with parchment paper.
  • In a medium bowl combine the flour, cocoa powder, baking powder and salt.
  • In another bowl mix the butter and sugar until  well combined. Add eggs, one at a time, vanilla extract and mix to combine.
  • With the mixer on low, gradually add flour mixture alternating with sour cream until all is well incorporated.
  • Add the melted chocolate and mix to incorporate.
  • Divide batter evenly into the prepared pans.
  • Bake for 25-30 minutes or until a toothpick inserted into the center comes out with a few crumbs.
  • Let them cool on the pan for about 10 minutes, then remove to a cooling rack to cool completely.
  • Meanwhile prepare the raspberry filling. Place raspberries, sugar and lemon juice into a saucepan and bring to a boil while stirring constantly. Simmer for 10-15 minute or until thickens. Remove from heat and set aside to cool until ready to use.
  • Prepare chocolate ganache for filling.  Place chopped chocolate into a heatproof bowl. Heat the cream in a small saucepan, until almost boiling to the edges. Remove from heat and pour over the chocolate. Let sit for 2 minutes and then stir until smooth. Let cool at room temperature.
  • Assemble the cake. Cut the tops of the cakes to create flat surfaces. Cut each cake in half horizontally. Place one cake layer on your serving plate. Add sheets of parchment paper until you frost the cake.
  • Add the second layer of cake and spread with the cooled chocolate ganache. Add the third layer of cake and spread the remaining raspberry filling. Add the last layer of cake and refrigerate until ready to frost.
  • Prepare the whipped ganache for frosting the top and edges of the cake.   Place chopped chocolate into a heatproof bowl. Heat the cream in a small saucepan, until almost boiling to the edges. Remove from heat and pour over the chocolate. Let sit for 2 minutes and then stir until smooth. Refrigerate for 60-70 minutes.
  • Whip the ganache until soft peaks form and gets lighter in color.
  • Frost the top and edges of the cake.
  • Refrigerate the cake for few hours or overnight.
  • Prepare chocolate shards. Melt 3.5 oz (100g) semisweet chocolate over bain-marie. Remove from heat and add 1 oz (30g) chopped semisweet chocolate for tempering. Stir until melted.
  • Spread chocolate evenly into a 14 x 12 inch (36x30cm) rectangle on a parchment paper.
  • Roll the parchment paper and refrigerate for 30-40 minutes.
  • Unroll the parchment paper and the chocolate will break into shards. Make them smaller if desired and they are ready to decorate the cake.
  • Use melted chocolate to stick each shard on the side of the cake.
  • Refrigerate for 15 minutes to set the shards. 
  • Cover the cake with fresh raspberries and dust with a bit of powdered sugar.

Video

Nutrition

Serving: 1gCalories: 660kcalCarbohydrates: 80.6gProtein: 9.2gFat: 39.1gSaturated Fat: 23.2gCholesterol: 131mgSugar: 54.6g
Calories: 660kcal
Course: Dessert
Cuisine: American
Keyword: chocolate cake, chocolate dessert, chocolate ganache, chocolate raspberry cake, chocolate sponge, whipped ganache

Did you make this recipe?

Please let me know how it turned out for you! Leave a comment below and tag @homecookingadventure on Instagram and hashtag it #homecookingadventure.

Join the Conversation

  1. Andrej Author says:

    How would the ingredients have to be scaled, if I used just one 26cm pan (instead of two 20cm)? Should I leave the same amounts or scale it by half (everything x1,5)?

    Thanks

    1. Ella-HomeCookingAdventure Author says:

      Hello Andrej.

      You have to use the rule of three from math.

  2. Isabel Author says:

    Hello!

    I’m thinking about making this cake. I only have one 8 inch pan. Can I bake it all in one pan, or is it to much batter?

    1. Ella-HomeCookingAdventure Author says:

      Hello Isabel.

      Yes, you can bake it all in one pan just to adjust the baking temperature. .might need more time to bake.

  3. color switch Author says:

    The cake is so attractive, so wonderful.

  4. I literally drooled all over my keyboard. You have there the two ingredients I most love, chocolate and raspberries. Amazing what you did. I can’t wait to try it out when I have the time. Thank you!

  5. Tessa Author says:

    Hello! This recipe looks wonderful. Would it be possible to make it in 3-4 6 inch pans?

  6. NITHIA Author says:

    Hello. This is such a wonderful recipe.You have such an amazing collection and have been wanting to try most of them. I wanted t know the weight of the eggs,.The eggs here weigh anywhere between 24-35 grams. Thanks so mucj

  7. happywheels Author says:

    A guide and recipe for making Chocolate Raspberry Cake is very detailed and easy to understand. I really like this dish. The food is very attractive. Thanks for sharing.

  8. Mila Author says:

    I made this cake, the look was gorgeous,
    the beauty is incredible(my family
    members made some pics with my cake)
    but the cake inside was unprepared and dry
    . I think he needs impregnation.
    What kind of impregnation will be right for this cake?

  9. Valerie Author says:

    Hello! This cake looks amazing! What is the percentage of cocoa in the chocolate in this recipe? In my country there is only dark, milk or white chocolate with different percentage of cocoa in them. We have no bittersweet or semisweet chocolate. Thank you!

  10. Meenakshi nimmagadda Author says:

    Hi is whiping cream and heavy cream are the same

  11. hope Author says:

    is the sour cream optional?

  12. Marina K Author says:

    Hi,

    This cake looks amazing :))) Can’t wait to try it 🙂

    I have a few questions. I’m planning to do a letter cake in A4 format. I will propably do three or four layers (seperately).
    Will these ingredients be enough for four layers or I need to one up/ double the quantity?
    Also, do the layers break easily?

    Thank you in advance.

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